DFW Restaurant Week 2014: Dinner

Jean-Marie Cadot stands between two pieces painted by his mother at Cadot Restaurant.

Rich Vana

DFW Restaurant Week 2014: Dinner at

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First Course -- Choice of
• Watermelon Salad: Heirloom Cherry Tomatoes, Candied Ginger, Basil Chiffonade & Balsamic Reduction
• Escargot sautéed in Garlic Pernod Cream Sauce
• Bibb Lettuce: Granny Smith Apples, Candied Walnuts, Roquefort & Mustard Grain Vinaigrette


Second Course -- Choice of
• Rotisserie Chicken: Wild Mushroom Velouté, Potato Au Gratin & French Green Beans
• Tilapia sautéed on a bed of Risotto: Served with Cranberry, Grapefruit & Honey Chardonnay Sauce
• Seafood Crêpes: Sea Bass, Salmon, Shrimp, Bay Scallops, Mushrooms & Garden Vegetables
• Flat Iron Steak: Mushroom Fricassee, Merlot Butter Sauce & Pommes Frite


Third Course -- Choice of
• Strawberry Melba
• Opera Cake
• Profiteroles
• Apple Tart (add $3)

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